Broiled Pork Chops Food

BROILED PORK CHOPS

Steps:

• Ina a saucepan, combine the first nine ingredients; bring to a boil.
• Reduce heat; simmer for 5 minutes, stirring occasionally.
• Set aside half of the sauce.
• Place chops on broiling pan rack.
• Broil about 4 inches from the heat for 4 minutes on each side.
• Brush with remaining sauce.
• Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear.
• Serve with reserved sauce.

GRILLED PORK CHOPS

Steps:

• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
• Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.

BROILED PORK CHOPS

Steps:

• In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
• Preheat broiler.
• Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

EASY GRILLED/BROILED PORK CHOPS

Steps:

• Rub both sides of the chops with the Kitchen Bouquet.
• Sprinkle the chops with half of the garlic salt and celery seed on each side.
• Grill or broil on medium to medium-high heat for 5-7 minutes per side for thin chops or 8-10 minutes per side for thicker chops OR until medium-well or well-done, according to personal preference.
• Do not overcook or they will be dry.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY GRILLED PORK CHOPS

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

GRILLED PORK CHOPS, THREE WAYS

Steps:

• For the pork chops: Season four 1-inch-thick boneless pork chops on both sides with salt, then rub all over with vegetable oil. Sprinkle with your choice of spice rub (recipes follow). Grill over medium-high heat until cooked through and a thermometer inserted into the centers registers 145˚ F, 4 to 5 minutes per side.
• To make Sichuan Peppercorn Rub: Pulse 2 tablespoons Sichuan peppercorns in a spice grinder with 4 teaspoons cumin seeds, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes until cracked. Transfer to a small bowl and mix in 1 teaspoon each Chinese five-spice powder and light brown sugar and 1/2 teaspoon garlic powder.
• To make Barbecue Rub: Mix 1 tablespoon each paprika and light brown sugar in a small bowl with 2 teaspoons ancho chile powder, 1 teaspoon ground cumin and 1/2 teaspoon each mustard powder, garlic powder, onion powder and pepper.
• To make Fennel-Coriander Rub: Pulse 1 tablespoon each fennel seeds and coriander seeds in a spice grinder until roughly ground. Transfer to a small bowl and mix in 1 teaspoon grated lemon zest and 1/2 teaspoon each garlic powder and red pepper flakes.

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

BROILED PORK CHOPS

Steps:

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce for serving. , Broil about 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with sauce. Let meat stand for 5 minutes before serving. Serve with reserved sauce.

GRILLED PORK CHOPS

Steps:

• Combine marinade ingredients (soy sauce - sesame oil) in a bowl or marinating dish.
• Add pork chops turning to coat well. Refrigerate for at least six hours, turning occasionally.
• Remove chops from marinade, reserving marinade.
• Grill chops over high heat for 8-10 minutes per side (or until done), basting with marinade.
• ***To Freeze: place chops and marinade in a freezer bag. Seal, label and freeze. To serve: Thaw overnight in the fridge and then grill as directed.***.

EASY GRILLED PORK CHOPS

Steps:

• Whisk together olive oil, lemon juice, garlic, spices and herbs.
• Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
• Preheat an outdoor grill for at least 5 minutes on the highest setting. Add the pork chops then cook for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes.
• Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes.
• Serve with lemon wedges.

EASY BROILED PORK CHOPS

Steps:

• Preaheat oven to broil.
• Meanwhile mix together dry rub.
• Lightly oil grill pan and preheat in oven for 5 mins.
• While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop.
• Place chops on heated pan and broil 7-8 mins per side.
• Once cooked, remove from oven and place chops on a platter to rest for 5 mins.

MARINATED BROILED (OR GRILLED) PORK CHOPS

Steps:

• Preheat broiler (or prepare outdoor grill).
• Mix together all ingredients except pork chops; pour over the pork chops, making sure they're all well coated; let sit for 15 minutes or refrigerate for longer marinating.
• Broil, or grill, for at least 3 1/2 minutes on each side, or until cooked through.
• Serve at once.

SEASONED GRILLED OR BROILED PORK CHOPS

Steps:

• Combine all ingredients, except the chops, and mix well with small whisk.
• Brush mixture on chops and either grill by searing on both sides and then cooking more slowly for 30 minutes or until done, brushing chops occasionally with the sauce.
• Or to broil the chops; place chops on a broiler rack 5" from heat and broil about 12 minutes per side or until done.

EASY BROILED PORK CHOPS RECIPE

Steps:

• IF USING BONELESS PORK CHOPS, brine the pork. In a medium bowl, combine warm water and salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved. Submerge the pork chops in a suitable amount of saltwater and soak for at least 30 minutes (at room temp) or overnight (in the fridge). Then, remove pork chops and rinse them off with cold water. Pat them dry well with paper towels and place on a plate. If using BONE-IN PORK CHOPS, you may skip the brining step! For either type of chops, make sure to let pork sit at room temperature for at least 30 minutes before starting to cook, and pat dry very, very well to assure proper browning.
• Position oven rack 7 inches (18 cm) away from the broiler. Then preheat oven to broil for at least 10 minutes.
• Meanwhile, preheat your skillet over high heat for about 4-5 minutes. While pan is heating, season the pork. Brush the pork chops on both sides with 1 tbsp of olive oil. Then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
• Add the remaining oil to the pan and swirl to evenly coat the bottom. Sear the pork on one side for 1 minute, pressing the tops of the chops flat with a metal spatula. Then flip and sear for an additional 1 minute.
• Transfer pan to the oven and broil for 4 minutes. Remove pan from the oven, flip pork chops, and let broil for 4 minutes more. Insert a thermometer into the thickest part of the pork chop. If bone-in, make sure to not touch the bone. It has to reach an internal temperature of 145°F (62°C) but I prefer 140°F (60°C) since pork will keep cooking outside the oven for a while, reaching the 145°F mark outside the oven.
• Transfer chops to a plate. cover with foil, and let rest for at least 5 minutes. Meanwhile, prepare the sauce.
• Using the same pan, stir honey, soy sauce, and lemon juice in with the pork juices in the pan. Let cook over medium-high heat, stirring occasionally, until sauce thickens and is reduced to half (about 5 minutes). Spoon sauce over chops and serve. You may garnish with chopped parsley or any other herb of your choice.